Team recipes - Japanese style deep fried chicken
Recipes brought to you by the Epworth team. Fried chicken best served with steamed rice or a Japanese potato salad.
Serves: approx. 4
Prep time: 1 hr
Cook time: 20 mins
Approx 6 chicken thigh fillets, chop into medium size (no bigger than the size of an egg) and place in a large bowl
2 heaped tsp minced garlic
2 heaped tsp minced ginger
1/2 cup cooking sake (Obento cooking sake is sold in Coles)
1/2 cup Japanese soy sauce (less salty than Chinese/Australian soy)
Cracked black pepper
1 cup corn flour or potato starch
1 cup panko breadcrumbs
Large handful salad leaves
1/2 cup Japanese vinegar. It is important to use Japanese vinegar not white vinegar! Japanese vinegar will change your life! You can buy Japanese vinegar from Asian supermarkets and Daiso
20 ml Japanese sauce
Black pepper/salt, season as desired
1 tsp chili flakes
Combine the first 6 ingredients together, wrap with cling wrap and leave to marinate in the fridge overnight. If pressed for time, 30 mins to 1 hr will suffice.
When ready to cook, prepare the pot of oil. Heat the oil until it is hot, but not burning hot. If the oil is too hot, the chicken will burn on the outside and not be cooked on the inside. If the oil is too cool, the chicken will not fry to a crispy finish.
While the oil is heating, pour the corn flour (or potato starch - whichever is in the cupboard) into a bowl. Next add panko breadcrumbs to the corn flour and stir to mix. This is what you will be dipping the chicken into before deep frying it.
Test the temperature of the oil by placing a small pinch of breadcrumbs in the oil. If they fry a golden colour the oil is ready, if they sink and not much happens then the oil is not hot enough.
Next drip the marinated chicken pieces one by one into the breadcrumb mixture then place gently into the hot oil. Place half of the chicken in the oil and cook. Repeat with the remaining chicken.
It will take a good 8 mins or so for the chicken to cook. Occasionally move the chicken around. Once cooked to a golden glow it is time to remove the chicken from the pot. Prepare a plate with cooking towel on it and place the chicken on the towel to absorb excess oil.
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